Food poisoning and its control Flashcards
To understand the causes and the control of food poisoning.
What kinds of foods are classed as ‘high risk’?
Ready to eat food (usually protein food) including cooked meats, pates, stews, foods made from dairy produce, shellfish and cooked rice.
What kinds of food are ‘low risk’?
Dried foods, foods with high concentration of sugar, salt, acid or any other preservative.
Why do raw foods i.e. lettuce or fruit need to be washed?
They can be contaminated with bacteria.
what are the temperatures at either end of the ‘danger zone’ and why is it classed as the ‘danger zone’?
Between 5C and 63C. The bacteria multiply to such an extent that there are enough present to cause food poisoning between these temperatures.
How often can the bacteria multiply if left in the ‘danger zone’?
Every 10 minutes
What foods are usually associated with an outbreak of ‘salmonella’ food poisoning?
Raw chicken and other raw poultry, eggs, raw meat.
Why are toxins very dangerous?
They are hard to kill as they need a lot of heat (normal cooking will not kill them) and they are highly poisonous.
Are all bacteria harmful?
No, most are good bacteria. We need these to fight the pathogenic (poisonous) bacteria and to breakdown food in our intestines.
What is the best temperature for pathogenic bacteria to multiply?
37C, this is blood temperature.
Where should food be purchased?
From a reputable supplier.
How should food handlers do to protect food?
Have high standards of personal hygiene and follow good hygiene practices, have effective training and operate in well designed premises which are clean and free from pests.
